Tomato Bean Salad Recipe

Tomato Bean Salad Recipe photo by Taste of Home

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This salad is packed with tasty surprises. Since it's dressed before serving, it's ideal for a help-yourself buffet.—Marilyn Janssen, Dawson Creek, British Columbia

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Tomato Bean Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 cup canned kidney beans, rinsed and drained
1 large tomato, diced
1 celery rib, sliced
4 green onions, sliced
1/2 cup Miracle Whip
1/4 cup Hidden Valley® Ranch

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Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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1 teaspoon dill weed
1/4 teaspoon garlic powder
3 cups torn leaf lettuce

Directions

In a bowl, combine the first four ingredients. In another bowl, combine Miracle Whip, ranch dressing, dill and garlic powder. Pour over vegetables and toss to coat. Place lettuce in a serving bowl; add vegetable mixture. Toss just before serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 236 calories, 20 g fat (3 g saturated fat), 8 mg cholesterol, 261 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Tomato Bean Salad in Country Woman September/October 2000, p39

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.